Cookbook:Prekmurska Gibanica (Slovenian Layered Strudel Cake)
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Prekmurska Gibanica (Slovenian Layered Strudel Cake) | |
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Category | Pastry recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Slovenia
Prekmurska gibanica is a pastry similar to Strudel, with poppy seeds, curd cheese, walnuts, and apples. It is a national specialty of Slovenia.
Ingredients
editStrudel dough
edit- 500 g flour
- 40 g sunflower seed oil
- 200–300 ml lukewarm water
- Salt
Short pastry dough (base)
edit- 150 g flour
- 100 g solid fat (e.g. butter or margarine)
- 1 egg yolk
- 50 g icing sugar
- 1 pack of vanilla sugar
Walnut filling
editCurd cheese filling
edit- 80 g raisins
- Rum
- 1000 g full-fat curd cheese (e.g. quark, pot cheese, or farmer cheese)
- 1 egg
- 100 g white granulated sugar
- Salt
- 1 pack vanilla sugar
Poppy seed filling
edit- 150 g ground poppy seeds
- 80 g white granulated sugar
- Ground cinnamon
- Grated lemon peel
Apple filling
editAssembly
edit- Vegetable oil
- 700 ml sour cream
- 2 eggs or 3 egg yolks, mixed well
- 250 g butter, cut in very small cubes
Equipment
edit- A fireproof earthenware baking mould (preferably round, diameter 32–35 cm, height 7–9 cm)
Procedure
editStrudel dough
edit- Sift the flour onto a working surface, and make a well in the middle. Add a pinch of salt, oil, and water, and mix everything together.
- Knead for about 10 minutes until the dough is smooth and elastic.
- Shape the dough into a ball, coat with oil, cover, and leave to rest for 30 minutes on a floured board.
Short pastry dough
edit- Sift the flour onto a working surface, and make a well in the middle.
- Add the butter, sugar, egg yolk, and vanilla sugar. Knead together quickly.
Walnut filling
edit- Thoroughly combine ground walnuts, sugar, vanilla sugar, and cinnamon.
Curd cheese filling
edit- Soak the raisins in rum until softened.
- Mash the curd cheese. Thoroughly mix in the egg, vanilla sugar, sugar, some salt, and grated lemon peel until the filling spreads nicely.
- Mix in the softened raisins.
Poppy seed filling
edit- Thoroughly combine the ground poppy seeds, sugar, vanilla sugar, cinnamon, and grated lemon peel.
Apple filling
edit- Peel and slice the apples.
- Mix the apples with sugar and cinnamon.
Assembly
edit- Combine the sour cream and eggs.
- Grease the baking mould well. Roll out the short pastry dough and line the base of the baking mould with it, then prick it gently with a fork.
- Stretch the strudel dough out, and brush it with oil.
- Pull the strudel though thinly over the baking mould so that the thick edges hang down over the mould. Cut off the edges to make 8 equal-sized sheets of strudel dough.
- Place the first sheet of strudel dough on the short pastry dough, then spread with some poppy seed filling. Spread some of the sour cream mixture on top, and dot with a few pieces of butter.
- Place the second sheet of strudel pastry on top, spread with some curd cheese filling, and top with sour cream mixture and some butter pieces as previously.
- Cover with the next sheet of strudel dough, spread with some walnut filling, and again top with sour cream mixture and butter.
- Add the fourth sheet of strudel dough, spread with the apple filling, and top with sour cream mixture and butter. The gibanica is now half-assembled.
- Repeat steps 5 through 8 until you end up with 8 uniform layers.
- Cover with a sheet of strudel dough and pull it over the edge of the baking mould. Top with butter and sour cream mixture.
- Prick the gibanica with a long needle. Bake in a pre-heated oven at 175°C for about 75 minutes.
- Coat with sour cream and allow it to cool a little.
- Cut into triangles, sprinkle with icing sugar and serve.
Notes, tips, and variations
edit- You can also assemble the individual layers of the gibanica in a different order. The only important point is that moist (curd cheese, apple) and drier (poppy seed, walnut) fillings should alternate.